Baked Chicken Legs with Crispy Potatoes and Herbs

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Baked Chicken Legs with Crispy Potatoes and Herbs
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Health Score:
9,4 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr
Ready in
Calories:
440
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie440 kcal(21 %)
Protein30 g(31 %)
Fat23 g(20 %)
Carbohydrates27 g(18 %)
Sugar added0 g(0 %)
Roughage3.5 g(12 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E2.1 mg(18 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin17.3 mg(144 %)
Vitamin B₆0.7 mg(50 %)
Folate79 μg(26 %)
Pantothenic acid2.2 mg(37 %)
Biotin9.6 μg(21 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C52 mg(55 %)
Potassium1,211 mg(30 %)
Calcium52 mg(5 %)
Magnesium89 mg(30 %)
Iron4.4 mg(29 %)
Iodine7 μg(4 %)
Zinc3 mg(38 %)
Saturated fatty acids6.3 g
Uric acid193 mg
Cholesterol122 mg

Ingredients

for
4
Ingredients
600 grams festkochende potatoes
salt
4 Chicken thigh (ready to cook)
freshly ground peppers
1 tablespoon sweet ground paprika
3 tablespoons olive oil
6 tomatoes
2 sprigs rosemary
4 stalks coarsely chopped Basil
How healthy are the main ingredients?
potatoolive oilrosemarysalttomatoBasil

Preparation steps

1.

Preheat the oven to 190°C (approximately 375°F).

2.

Rinse the potatoes and cook in a pot of boiling salted water until easily pierced with a fork, about 25 minutes. Drain, rinse under cold water and drain again.

3.

Rinse the chicken and pat dry. Transfer to a bowl and sprinkle with 1/2 teaspoon salt, 1/2 teaspoon pepper, the paprika and 5 tablespoons of oil. Toss well to coat.

4.

Place the chicken on a parchment-lined baking sheet, and bake until cooked through, about 30 minutes.

5.

Rinse the tomatoes and slice. Heat 2-3 tablespoons of oil in a large skillet. Cut the potatoes into bite-sized pieces and saute, tossing occasionally until golden brown.

6.

Stir together the herbs, salt and pepper.

7.

Divide the tomato slices among serving plates, top with the tomatoes and chicken and sprinkle with the herbs.